Snickerdoodle Cupcakes

These Snickerdoodle Cupcakes are for the true cinnamon-sugar lover.  They are topped with swirls of unbelievably light and fluffy buttercream frosting and a dusting of cinnamon-sugar!

Snickerdoodle Cupcakes by Kristine's Kitchen | Cinnamon-sugar cupcakes with dreamy light and fluffy buttercream

I love a good Snickerdoodle cookie. I think it’s the cinnamon-sugar coating that gets me. You too? Then you will love these Snickerdoodle cupcakes. First we have a cinnamon-flavored cupcake, then the lightest, fluffiest frosting ever, and finally a dusting of cinnamon-sugar. Sounds pretty good, right?

The secret to amazingly light and fluffy frosting? Whip it for a long time. Like 15 minutes total. By the time your mixer’s done (I always use my stand mixer with the paddle attachment), the frosting will be perfectly light and fluffy. No heavy buttercream here.

Snickerdoodle Cupcakes by Kristine's Kitchen | Cinnamon-sugar cupcakes with dreamy light and fluffy buttercream

On Monday, I shared these Ham and Cheddar Sliders and said they were the hit of the menu at William’s Thomas the Train birthday party. Yes, the sliders were definitely the hit of the dinner menu, but these Snickerdoodle Cupcakes were the hit of the whole party menu. (Sir Topham Hat’s Snickerdoodle Cupcakes, to be exact. It was a Thomas the Train party after all. :) ) It was downright torturous for the party guests to have the cupcakes sitting there throughout the party, and not be able to dig in until cake time! You could even smell the cinnamon-sugar when you passed by the dessert table. You can bet that everyone was happy when birthday cupcake time arrived.

Snickerdoodle Cupcakes by Kristine's Kitchen | Cinnamon-sugar cupcakes with dreamy light and fluffy buttercream


Snickerdoodle Cupcakes
Author: 
Recipe type: Dessert
Serves: Makes 12 cupcakes
 
These Snickerdoodle Cupcakes are for the true cinnamon-sugar lover. They are topped with swirls of unbelievably light and fluffy buttercream frosting and a dusting of cinnamon-sugar!
Ingredients
For the cupcakes:
  • 1⅓ cups all-purpose flour
  • 2 tbsp. cornstarch
  • 1 tsp. ground cinnamon
  • Pinch ground nutmeg
  • 1 tsp. baking powder
  • ⅛ tsp. baking soda
  • ¼ tsp. salt
  • ⅓ cup unsalted butter, at room temperature
  • 3 tbsp. vegetable oil
  • ¾ cup granulated sugar
  • 2 tbsp. packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 tsp. vanilla extract
  • ¼ cup buttermilk
  • ¼ cup whole milk
For the frosting:
  • ¾ cup unsalted butter, slightly softened but still cool
  • ¾ tsp. vanilla extract
  • Pinch of salt
  • 2 ¼ cups powdered sugar
  • 1 ½ tbsp. heavy cream
For cinnamon-sugar:
  • 2 tsp. granulated sugar
  • ½ tsp. cinnamon
Directions
Make the cupcakes:
  1. Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
  2. In a medium bowl whisk together flour, cornstarch, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 tablespoon of the vegetable oil, granulated sugar, and brown sugar on medium-high speed until pale and fluffy. Mix in remaining 2 tablespoons vegetable oil. Beat in eggs, one at a time, mixing well after each addition. Combine milk, buttermilk, and vanilla in a liquid measuring cup.
  4. With the mixer on low speed, add ⅓ of the dry ingredients in three separate additions, alternating with ½ of the milk mixture and beginning and ending with the flour. Mix until just combined after each addition.
  5. Divide batter among muffin cups, filling each about ⅔ full. Be careful not to over-fill. Bake for 17-20 minutes, until tester inserted in the center of a cupcake comes out clean. Let cool in pans for 5 minutes and then remove to a wire rack to cool completely before frosting.
Make the frosting:
  1. In the bowl of a stand mixer fitted with the paddle attachment, whip the butter on medium-high speed until nearly white and very fluffy, about 7-8 minutes, frequently scraping down the sides and bottom of the bowl. Blend in vanilla extract.
  2. With the mixer on low speed, add in salt, powdered sugar, and heavy cream. Once incorporated, increase mixer speed to medium and beat until very light and fluffy, about 5-6 minutes, frequently scraping down the sides and bottom of the bowl.
  3. Pipe or spread frosting onto cooled cupcakes, as desired.
Make the cinnamon-sugar:
  1. Whisk together 2 tsp. granulated sugar and ½ tsp. cinnamon in a small bowl. Lightly sprinkle over tops of frosted cupcakes.

Snickerdoodle Cupcakes by Kristine's Kitchen | Cinnamon-sugar cupcakes with dreamy light and fluffy buttercream


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Comments

  1. This was one of the best cupcakes I’ve ever had. I don’t usually like frosting and this was so good with the addition of the cream, really light and the sprinkle of cinnamon added a good touch. My husband ate two!

  2. I love these – they look PERFECT!

  3. Why are these not in my life right now?! I could really go for a cinnamon cupcake immediately…which is not going to happen, so I’ll just have to settle for pinning this amazing recipe for later! And I am 100% with you on whipping buttercream frosting to death. I do not love a big glob of heavy buttercream.

  4. What a beautiful sweet treat! Craving a bite now.. and then a few more! ;)

    • Thank you, Pamela! I’m totally craving these cupcakes again! It’s too bad frosted cupcakes don’t freeze as well as chocolate chip cookies do. I’d love to keep a stash of these in my freezer! :)

  5. they look so yummy!

  6. I really want to make these soon- yum!!!

  7. I have made snickerdoodle cupcakes before and absolutely loved them. Yours look perfect!

  8. Cinnamon and sugar is the best! The. Best. These cupcakes look amazing! I always get impatient and don’t beat my frosting long enough…huge mistake! Especially if it will look as fluffy and amazing as yours, Kristine!

    • Totally agree with you on the cinnamon and sugar! But, it’s hard to beat chocolate and peanut butter… Thanks for the thoughtful comment, Alyssa!

  9. I love snickerdoodles! I bet in cupcake form they’re even better :) Hope to give these a try soon!

  10. Love snickerdoodles but i would never think to turn them into a cupcake. They look delicious!

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